Chef Tawfik Shehata has worked at Toronto's Vertical Restaurant since 2006. His work there follows a career that has seen him travel extensively and make regular television appearances.
Shehata says he likes this recipe because it is rooted in a traditional Spanish recipe for partridge (Perdiz y Higa) and he has modified it for goose.
He says it is important be aware, "The choclate in the recipe should not be overpowering, it is meant to add a richness and a hint of bitterness to the dried fruit in the sauce. The chocolate has been popularized by Mexican Mole sauce, and like a good Mole it should be balanced to add depth."
"The fresh figs added at the end help to freshen the sauce. Often when Goose is cooked it comes out dry and stringy, by cooking this goose over a liquid it retains moisture and by pricking the skin, the fat renders resulting in crispy skin," he adds.
Christmas Goose With Figs
Serves 10
For the Goose
1- 10 lb goose, trimmed, giblets removed
8 cloves garlic, chopped
1/4 bu thyme
Freshly ground black pepper
Extra virgin olive oil
For the Sauce
5-8lb chicken or turkey bones, if available (If no bones are available 2 litres of good quality homemade dark or regular chicken stock from a local butcher shop is a good substitution.)
1 carrot, chopped
1 onion, peeled and chopped
1 head garlic, split
Few sprigs of thyme
2 bay leaves
1/2 cup white wine
Salt
For the final dish
10 dried apricots, quartered
8 dried figs, halved
200g dark chocolate, chopped
1 1/2 cup medium diced celery root or parsnip
8 shallots, peeled and cut into quarters
5 fresh figs, quartered
1/2 cup dried cranberries
5 sprigs rosemary
Salt and pepper
DIRECTIONS
1. Prick the skin all over using a fork being careful not to pierce the meat. This is to render the fat as it cooks. Rub the inside of the goose with the garlic, thyme, parsley, black pepper and olive oil the night before.
2. Meanwhile, if bones are available, roast with the carrot, onion, and garlic on a baking sheet until dark brown in a 400 degree oven. Transfer to a pot large enough to hold everything. Deglaze baking sheet with red wine and scrape off any bits that are stuck to the bottom. Add this to the pot with the bones. Cook to reduce wine by half and then cover with water. Add a pinch of salt. Bring to a boil and turn down to a gentle simmer and skim off any foam or impurities that rise to the top. Add thyme and bay leaves. Simmer for two hours. (If using butcher shop bought stock, follow above step for roasting the vegetables and deglazing, cover with stock instead of water and simmer for 45 minutes).
3. Strain all the solids and reserve the stock (this is best done the night before and left in the fridge so any fat that solidifies on the top can easily be removed). Reduce stock to 1 1/2 litres.
4. Pre-heat oven to 375F. Season the goose. In a large roasting pan heat some oil, Add the shallots and cook until golden, add rosemary, dried fruit and stock. Bring to a simmer, lay the goose on top. Cook in the oven for approximately 2 1/4 hrs. If using a probe thermometer, insert into the thick part of the breast, being careful not to touch the bone. Tempertaure should read 165F/74C. Alternately, insert a small knife in between the thigh and breast, the juice should run clear. Remove goose, and set on resting rack.
5. Whisk in chocolate, reduce the sauce on the stovetop to desired consistency, taking care not to scorch the chocolate. Carve and serve the goose with the sauce and fresh figs.
For more on the wine-inspired prix-fixe menus and holiday special events visit verticalrestaurant.ca.
